E & J Food & Liquors

June 23, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities.WALK IN COOLER MAINTAIN DBA: CHICAGO FOOD COURT Address: 1000 W 35TH ST CHICAGO, IL 60609 IMPROPER TEMPERATURE OF 51.9F. MUST NO USE TO STORE ANY POTENTIALLY HAZARDOUS FOODS. MUST USE ANOTHER COOLER ON PREMISES THATS 40F OR BELOW. COOLER TAGGED HELD FOR INSPECTION. MUST REPAIR. UNIT MUST MAINTAIN 40F OR BELOW. CDI CRITICAL CITATION ISSUED.
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES-12-MILK AT 53F-NESTLE CHOCOLATE,STRAWBERRY ,PREPACKAGED LUNCH MEAT/FARMLAND-HAM,SALAMI,BOLOGNA,SPICE HAM 60Z PACKAGES AT 51.8F17 PACKAGES,2 DOZEN OF EGGS AT 49.7F AND 17 PACKAGES OF CARNIVAL HOT DOGS 16OZ AT 52.7F. ALL FOODS SHOULD BE MAINTAINED AT 40F OR BELOW. FOOD WAS DISPOSED OF BY MANAGER,cost $60.00 CDI CRITICAL CITATION ISSUED.
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FRONT DOOR NOT RODENT PROOF AT BOTTOM OF DOOR 1/4 INCH AREA. MUST REPAIR. SERIOUS CITATION ISSUED.
code 18
Adequate Number, Convenient, Accessible, Properly Designed And Installed

Inspector note: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code.INADEQUATE HAND WASHING FACILITIES. NO HOT WATER IN WASHROOM. HANDLE IN POOR REPAIR, MUST REPAIR.
code 26
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE PAPER TOWEL HOLDER IN WASHROOM.ALSO INSTALL SOAP DISPENSER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN ALL POP AND STORAGE SHELVES OF DEBRIS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN EXCESSIVE DEBRIS ON FLOORS AT FRONT AREA,REAR, AND THROUGH-OUT BASEMENT.
code 34

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.